QUINOA VEGGIE BURGERS
With the weather warming up, and Memorial Day just around the corner, grilling season will soon be underway. While the classic burger is always a favorite at our backyard BBQs, sometimes it’s nice to mix up the menu. But do not, I repeat do not, settle for frozen veggie burgers. In just 30 minutes, you can whip up these protein packed quinoa burgers. They are both tasty and satisfying. So whether you’re serving your vegetarian friends, or just looking for something new, this recipe will do the trick!
Veggie burgers can be a scary undertaking, but this is not one of those recipes. With a few simple ingredients (quinoa, chickpeas, eggs and our organic hummus) you have a simple base that can be flavored any way you like. We went with a Greek inspired burger, but for example, you could make a buffalo burger by skipping the kalamata olives and incorporating your favorite hot sauce. Once the patties are cooked, get creative with the toppings – feta, lettuce, tomato, red onion and even more of our creamy Organic Roasted Garlic Hummus. One bite and you will be saying, Opa!
For a light and tasty twist, we opted to use chickpeas as the base for this salad, but if you’re craving a more classic chicken salad recipe, you can easily swap or add shredded chicken. Also instead of serving on toasted bread, we recommend using crisp butter lettuce cups, which can even be rolled up and enjoyed on the go as a wrap!
Ingredients:
Yields 6 Servings
- 3/4 cup dry quinoa (any color), rinsed and drained
- 1 1/2 cups water
- 1 1/2 cups cooked chickpeas
- 1/3 cup oat flour (or a gluten free variety if desired)
- 1/3 cup diced kalamata olives, loosely packed
- 1/4 cup Blue Moose of Boulder Organic Roasted Garlic Hummus
- 3 tablespoons chopped roasted sunflower seeds
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 large egg + 1 egg white, whisked
- 2-3 tablespoons high heat cooking oil
- toppings: Blue Moose of Boulder Roasted Garlic Hummus, feta, lettuce, tomatoes, red onion
Instructions:
- Place quinoa and water in a medium pot and bring to a boil.
- Cover with a tight fitting lid and cook for about 15 minutes. Check to make sure all water has been absorbed (tilt the pot with the lid off). If finished, remove from the heat and keep covered for 10 minutes.
- Spread quinoa onto a baking sheet to cool (this is the fastest method!).
- While cooling, place chickpeas in a large bowl. Mash thoroughly with a fork until nearly all chickpeas have been mashed.
- Add in the flour, olives, hummus, sunflower seeds, oregano, salt, garlic, and pepper.
- Add in the quinoa once cool and stir everything together.
- Stir in the whisked eggs until completely incorporated.
- Heat a 10-12 inch skillet over medium heat. Add 2 tablespoons of oil and let fully pre-heat for at least 5 minutes.
- While preheating, form your patties and place on the baking sheet you used to cool the quinoa. To form the patties, gather about 3/4 cup of the mixture and press/shape into a ball between your hands. Then, gently press between your hands into a 1/2-inch thick, making sure to press the edges in as you flatten. Repeat until you have 6 generous patties.
- Gently place 3 patties in the skillet and let cook for 5-7 minutes until golden brown.
- Carefully flip over with a spatula while also guiding by your other hand to let it down gently.
- Give a gentle press with the spatula and let cook for about 5 minutes until golden brown.
- Remove from the pan, cook the remaining burgers, and top as desired.
*Recipe adapted from Melissa Coleman’s cookbook: The Minimalist Kitchen
*If you’re cooking all burgers at once preheat your oven to 200° F. Place cooked burgers in the oven while you cook the remaining burgers
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Lafayette, CO 80026
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